A rustic French classic, coq au vin (chicken with wine) is easy to make – but, like all good things, it does take a little time. However, if you want to save time, this dish can be prepared in a pressure cooker, which will halve the cooking time. Coq au vin is fantastic with spuds, be they mashed, boiled or roasted.
40g (1/4 cup) plain flour
Olive oil, to pan-fry
3 small onions, chopped
1 large carrot, peeled, finely chopped
50g rindless short-cut bacon, chopped
3 garlic cloves, thinly sliced
500ml (2 cups) red wine
125ml (1/2 cup) salt reduced chicken style liquid stock
400g potatoes, peeled, chopped
Steamed green beans, to serve
Dust chicken in flour. Shake off excess. Spray a flameproof casserole dish with oil. Heat over high heat. Cook half the chicken for 2 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken.
Reduce heat to medium. Cook onions, carrot and bacon for 5-6 minutes or until soft. Stir in garlic for 1 minute. Add chicken, wine and stock. Bring to boil. Cover. Reduce heat to low. Cook for 1 hour or until chicken is tender.
Remove chicken. Keep warm. Simmer liquid on high heat for 10 minutes or until reduced by half. Add chicken. Heat for 2 minutes.
Meanwhile, cook potato in a large saucepan of boiling water for 12-15 minutes or until tender. Drain. Return to pan. Add milk. Mash until smooth.
Serve chicken with mash and beans.